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Chicken Pot Pie With Buttermilk Biscuit Topping Recipe

Ingredients

  • For the Chicken:
  • 2 quarts (1.9L) homemade or store-bought low-sodium chicken stock
  • 4 1/2 pounds (2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts
  • 1 large onion, diced (about 8 ounces; 2 cups; 225g)
  • 2 large carrots, diced (about 8 ounces; 1 1/3 cups; 225g)
  • 2 large celery ribs, diced (about 5 ounces; 3/4 cup; 140g)
  • 2 medium garlic cloves, crushed
  • 2 sprigs thyme
  • 1 sprig flat-leaf parsley
  • 1 sprig rosemary
  • 1 bay leaf
  • For the Filling:
  • 1/2 ounce gelatin (4 1/2 teaspoons; 15g)
  • 1/4 cup (55ml) reserved chicken stock, cooled
  • 4 ounces unsalted butter (8 tablespoons; 115g)
  • 4 ounces all-purpose flour (1 cup minus 1 tablespoon; 115g)
  • 1 medium onion, diced (about 7 ounces; 1 2/3 cups; 200g)
  • 1 large carrot, diced (4 ounces; 3/4 cup; 115g)
  • 1 large celery rib, diced (4 ounces; 3/4 cup; 115g)
  • 1/2 cup (115ml) dry white wine
  • 1 quart (900ml) reserved chicken stock
  • 5 ounces frozen peas (1 heaping cup; 140g)
  • 3 ounces drained and diced pimento peppers (1/2 cup; 85g), or more to taste (see note)
  • 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 ounce fresh thyme leaves (about 1 teaspoon; 7g)
  • 1 teaspoon (5g) freshly ground black pepper, or more to taste
  • 1 1/2 teaspoons (7ml) Worcestershire sauce
  • 28 ounces poached chicken, from above (4 cups, shredded; 795g), or more to taste
  • For the Biscuit Topping:
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g)
  • 1 ounce sugar (about 2 tablespoons; 30g)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 8 ounces cold unsalted butter (16 tablespoons; 230g), cut into 1/2-inch cubes
  • 8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge

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